1 Tablespoon Vegetable Oil
2 Cups Cranberries, Fresh Or Frozen
1 Tablespoon Fresh Ginger, Grated Or Finely Minced
2 Cups Pinot Noir Or Other Dry Red Wine
1 ½ Cups Sugar
3 Tablespoons Crystallized Ginger Chopped
1 Teaspoon Curry Powder
A Large Pinch Of Chinese 5-Spice Powder
Heat oil in a deep saucepan over medium heat.
Add cranberries and fresh ginger, stirring until the cranberries begin to burst-about 3 minutes.
Add wine and sugar and boil until mixture is reduced to 2 ½ cups-about 15 minutes.
Add crystallized ginger, curry powder and 5-spice powder.
Season with salt and pepper.
Makes 2-250ml jars.
Recipe can be made 3 days ahead.
Cover and chill.
If desired, double the recipe, making 4 -250 ml jars and can
Process for 15 minutes in canner, then remove canner lid and turn off heat for 5 minutes
Remove jars and let cool overnight
Store in cool dark place for up to 1 year
This is also a very delicious appetizer when served slightly warm on top of goat cheese on baguette slices or crackers.